Caprese Salad Stacks
Description
Is it a salad or is it an appetizer? Who cares, it's delicious any way you serve it and is ready to eat in a jiffy.
Ingredients
3 large tomatoes, sliced
2 - 8 oz. each balls fresh mozzarella cheese
1=2/3 oz. pkg. fresh basil
1/4 c. balsamic vinegar
3/4 t. salt, divided
3/4 t. freshly ground black pepper, divided
1/4 c. extra virgin olive oil
Directions
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Wash tomatoes. Trim off and discard a thin slice from tops and bottoms of each tomato to make flat surfaces. Cut each tomato into 4 slices.
Cut each mozzarella ball into 4 slices.
Remove 8 large leaves from basil sprigs; pick off top portion of 4 sprigs, for garnish. Coarsely chop remaining basil leaves.
In a small bowl, whisk vinegar and 1/4 t. each salt and pepper together. Slowly whisk in oil until vinaigrette is emulsified.
Assembly:
On a 2 foot-long sheet of waxed paper, arrange tomato and mozzarella slices in a single layer. Sprinkle with chopped basil and remaining 1/2 t. each salt and pepper.
On each of 4 small salad plates, starting with a tomato slice, alternately stack tomato and mozzarella slices with 1 basil leaf on each slice of mozzarella. Drizzle 2 T. vinaigrette over the tops of the stacks.
Serve, garnished with basil tops.
4 servings.